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Gold Seal Devilled Eggs

Gold Seal Devilled Eggs

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8 minutes

PREP TIME

20 minutes

TOTAL TIME

3-4

SERVINGS

  • Appetizers

Ingredients

  • ½ cup (125 ml) grapeseed oil or other neutral flavoured oil with a high smoke point
  • 3 tbsp (45 ml) capers, drained and patted dry
  • 6 large eggs
  • 80 g (1 can) Gold Seal Wild Pink Salmon Flavours – Lemon & Dill
  • 3 tbsp (45 ml) mayonnaise
  • Freshly cracked black pepper, to taste
  • Sliced chives, for garnish

Suggested Product

Wild Pink Salmon Flavour

Wild Pink Salmon Flavour

Lemon Dill

View Product

Directions

  1. In a small pan over medium-high heat, heat oil. The oil is hot enough that 1 caper will sizzle immediately when added. Add remaining capers and fry until the caper buds open up and have almost stopped sizzling. Using a slotted spoon, carefully remove capers and transfer to a paper-towel lined plate.
  2. Using a clean thumbtack or pushpin, poke a small hole in the rounded end of each egg (this will help prevent cracking and make them easier to peel).
  3. In a pot with plenty of boiling water, gently lower the eggs and cook for 10 minutes. Cool, peel, and slice them in half lengthwise.
  4. Gently separate the yolks from the whites. Place the whites on a tray and the yolks in a bowl. To the yolks add the lemon dill salmon and mayonnaise and mash with the back of a fork until smooth.  Season with black pepper to taste and transfer mixture to a piping bag with a wide tip.
  5. Pipe salmon-yolk mixture back into egg whites, and garnish with sliced chives and fried capers.
  6. Try different flavour combos like Creamy Mustard Salmon with dill pickle or Creamy Chive Salmon with asparagus.
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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 - 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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